| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
6-ounce straight zucchini |
|
|
scrubbed |
| 1 |
T |
Olive oil |
| 1/2 |
lb |
Ground lamb |
| 1 |
t |
Allspice |
| 1 |
t |
Crumbled dried mint |
| 1 |
c |
Chopped onion |
| 1 |
|
Garlic clove, minced |
| 2 |
T |
Pine nuts, toasted lightly |
| 1 |
c |
Plain yogurt |
| 2 |
T |
Cornstarch, dissolved in 2 |
|
|
tablespoons cold water |
| 1 |
T |
Sesame seeds, toasted |
|
|
lightly |
INSTRUCTIONS
1998
Cut off and reserve the stem ends of the zucchini and with a zucchini
corer hollow out the zucchini, being careful not to pierce the skins
and leaving 1/4-inch-thick shells. Chop the zucchini flesh and reserve
it. In a heavy skillet heat the oil over moderately high heat until it
is hot but not smoking and in it sauté the lamb with the allspice,
the mint, salt and pepper to taste, stirring, until it is no longer
pink. Transfer the lamb with a slotted spoon to a sieve to drain, pour
off all but 1 tablespoon of the fat from the skillet, and in the
skillet sauté the onion, stirring, until it is softened. Stir in the
garlic, the reserved zucchini flesh, and salt and pepper to taste and
sauté the mixture until it is golden. Remove the skillet from the
heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of
the yogurt, and let the filling cool. Stuff the zucchini with the
filling and put the reserved stem ends back in place over the cut
ends, securing them with wooden picks. Arrange the zucchini on a
steamer rack set over simmering water, steam them, covered, for 20 to
25 minutes, or until they are tender, and let them cool slightly. In
the top of a double-boiler set over simmering water whisk together the
remaining yogurt and the cornstarch mixture, stirred, cook the sauce,
stirring, for 5 minutes, or until it is thickened, and let it cool
slightly. Cut the zucchini crosswise into 1-inch rounds, arrange the
rounds on a platter, and spoon a dollop of the sauce onto each round.
Sprinkle the zucchini rounds with the sesame seeds and serve them at
room temperature. Makes about 24 hors d'oeuvres Gourmet September
1992 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar
16,
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